Tuscan White Bean Soup
A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Source: Diabetic Living Magazine, Winter 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Adding a Parmesan rind to a pot of soup adds a subtle savory flavor. You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months.
To quick-soak beans: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
270 calories; protein 14.7g; carbohydrates 44g; dietary fiber 21.4g; sugars 6.6g; fat 3.1g; saturated fat 0.4g; vitamin a iu 4154.7IU; vitamin c 21.8mg; folate 30.4mcg; calcium 106.9mg; iron 5.5mg; magnesium 98.3mg; potassium 1024.4mg; sodium 377.3mg.